Best Ultimate Loaded Potato Soup Recipes

The Ultimate Loaded Baked Potato Soup image

Provided by TheFabChef

Categories Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

6 slices bacon
1 large yellow onion, diced
4 garlic cloves, minced
2 tablespoons flour
4 cups low sodium chicken broth
1 cup heavy whipping cream
2 1/2 lbs russet potatoes (peeled and cubed)
salt and pepper
1 cup shredded cheddar cheese (plus more for garnish)
1 cup sour cream (plus more for garnish)
4 scallions, sliced

Steps:

Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
Once the bacon is done, remove and set a side (chopp for garnish once it cools).
Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
Slowly wisk in the chicken broth and heavy whipping cream.
Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

Ultimate Loaded Potato Soup image

Provided by Linda Pulley @Linda619

Number Of Ingredients 13

12 ounce(s) bacon ( 1 package)
1 1/2 cup(s) chopped onion
6 cup(s) chicken broth ( 2 32oz cartons )
6 - potatoes , peeled and cubed
2/3 cup(s) butter
3/4 cup(s) flour
4 cup(s) milk
1 teaspoon(s) salt
1 teaspoon(s) pepper
1 cup(s) diced cooked ham
8 ounce(s) of sour cream
2 1/2 cup(s) sharp cheddar cheese
3/4 cup(s) sliced green onion

Steps:

In a large skillet cook bacon until crispy. Drain on a paper towel, crumble then set aside. Reserve the pan drippings. Cook onion in bacon drippings over medium high heat for 6 minutes until tender.
In a large 6 quart soup pot mix onion, broth and potatoes. Heat to a boiling then reduce heat to a simmer cooking about 10 minutes or until potatoes are tender.
In the same skillet as the bacon was cooked in, melt butter over low heat. Stir in flour with a whisk until smooth. Cook and stir 1 additional minute. Gradually stir in 2 cups of the milk. Pour the milk mixture into the potato mixture. Add remaining 2 cups of milk, salt and pepper. Cook over medium heat stirring constantly with a whisk until mixture is thick and bubbly.
Stir in half of the bacon, sour cream, 2 cups of the cheese and half of the green onions. Cook until heated and the cheese is melted. Evenly top each individual servings with remaining bacon, cheese and green onions. Serve with hot buttered rolls or crackers.